Make crust:
Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.

Make filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.

Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.

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Recent Review

Have made this a few times for Thanksgiving. Easy and delicious. I always skip the praline part and just put a few dollops of whipped cream around the edges and top each with a pecan or walnut. This year I added a little grated tangerine zest to the batter--worked well. I also followed reviewers suggestions and placed the springform in an oven bag. No soggy crust! BUT this year the cake cracked where it hasn't in the past. Hmmmm what to do? Suggestions appreciated. Also for those using the roasting bags: BE CAREFUL! Didn't roll down far enough and one side of the bag actually baked right into the cake. Welcome to my world!